1. DSpace at My University blida 1
  2. Faculté Des Sciences De La Nature Et De La Vie
  3. Département Biologie et Physiologie Cellulaire
  4. Mémoires de Master
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2284
Title: Analyses physico-chimiques et sensorielles d'un biscuit sans gluten préparé a base se farines de sorg
Authors: MOUICI, Asma
Keywords: sorgho
mil
farine composite
analyses technologiques
analyses physicochimiques
gluten
cookies
Issue Date: Jul-2018
Description: 49p. ;30cm. ;ill. +cd rom
URI: http://di.univ-blida.dz:8080/jspui/handle/123456789/2284
Appears in Collections:Mémoires de Master

Files in This Item:
File Description SizeFormat 
06 M.ND.pdfNUTRITION ET DIETETIQUE HUMAINE SNV1,67 MBAdobe PDFView/Open
Show full item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.